CN105475950B - A kind of preparation method for making the nutrient condiments of soup-stock - Google Patents
A kind of preparation method for making the nutrient condiments of soup-stock Download PDFInfo
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- CN105475950B CN105475950B CN201510914801.3A CN201510914801A CN105475950B CN 105475950 B CN105475950 B CN 105475950B CN 201510914801 A CN201510914801 A CN 201510914801A CN 105475950 B CN105475950 B CN 105475950B
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- sea cucumber
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- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004301 calcium benzoate Substances 0.000 description 1
- 235000010237 calcium benzoate Nutrition 0.000 description 1
- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 description 1
- 235000010244 calcium sorbate Nutrition 0.000 description 1
- 239000004303 calcium sorbate Substances 0.000 description 1
- HZQXCUSDXIKLGS-UHFFFAOYSA-L calcium;dibenzoate;trihydrate Chemical compound O.O.O.[Ca+2].[O-]C(=O)C1=CC=CC=C1.[O-]C(=O)C1=CC=CC=C1 HZQXCUSDXIKLGS-UHFFFAOYSA-L 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- 235000019504 cigarettes Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229960005452 cobamamide Drugs 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
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- DQOCFCZRZOAIBN-WZHZPDAFSA-L hydroxycobalamin Chemical compound O.[Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O DQOCFCZRZOAIBN-WZHZPDAFSA-L 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
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- 239000002932 luster Substances 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
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- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000007672 methylcobalamin Nutrition 0.000 description 1
- 239000011585 methylcobalamin Substances 0.000 description 1
- JEWJRMKHSMTXPP-BYFNXCQMSA-M methylcobalamin Chemical compound C[Co+]N([C@]1([H])[C@H](CC(N)=O)[C@]\2(CCC(=O)NC[C@H](C)OP(O)(=O)OC3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)C)C/2=C(C)\C([C@H](C/2(C)C)CCC(N)=O)=N\C\2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O JEWJRMKHSMTXPP-BYFNXCQMSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
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- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 1
- DJWYOLJPSHDSAL-ROUUACIJSA-N pantethine Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(=O)NCCSSCCNC(=O)CCNC(=O)[C@H](O)C(C)(C)CO DJWYOLJPSHDSAL-ROUUACIJSA-N 0.000 description 1
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- 235000008975 pantethine Nutrition 0.000 description 1
- 239000011581 pantethine Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019175 phylloquinone Nutrition 0.000 description 1
- 239000011772 phylloquinone Substances 0.000 description 1
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 description 1
- 229960001898 phytomenadione Drugs 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000004300 potassium benzoate Substances 0.000 description 1
- 235000010235 potassium benzoate Nutrition 0.000 description 1
- 229940103091 potassium benzoate Drugs 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 229960003581 pyridoxal Drugs 0.000 description 1
- 239000011674 pyridoxal Substances 0.000 description 1
- 235000008151 pyridoxamine Nutrition 0.000 description 1
- 239000011699 pyridoxamine Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 229960000342 retinol acetate Drugs 0.000 description 1
- 235000019173 retinyl acetate Nutrition 0.000 description 1
- 239000011770 retinyl acetate Substances 0.000 description 1
- 235000019172 retinyl palmitate Nutrition 0.000 description 1
- 229940108325 retinyl palmitate Drugs 0.000 description 1
- 239000011769 retinyl palmitate Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- GQTHJBOWLPZUOI-FJXQXJEOSA-M sodium D-pantothenate Chemical compound [Na+].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O GQTHJBOWLPZUOI-FJXQXJEOSA-M 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 229940068459 sodium pantothenate Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 235000010269 sulphur dioxide Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 150000003544 thiamines Chemical class 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 235000009492 vitamin B5 Nutrition 0.000 description 1
- 239000011675 vitamin B5 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000001892 vitamin D2 Nutrition 0.000 description 1
- 239000011653 vitamin D2 Substances 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 235000012711 vitamin K3 Nutrition 0.000 description 1
- 239000011652 vitamin K3 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 229940041603 vitamin k 3 Drugs 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation methods for making the nutrient condiments of soup-stock, belong to flavouring technical field.Step：Bolete, mushroom, crab are taken, bafillus natto and aspergillus oryzae is used to ferment successively, zymotic fluid concentration is dry, and powdery flavouring base material is made；Take sea cucumber that sea cucumber powder is made；Powdery flavouring base material, sea cucumber powder, sodium glutamate, L cysteine hydrochlorides, glycine, L alanine, soybean protein isolate, konjaku flour, algin, gluco-manno sugar, sodium polyphosphate, ginger juice, ethylmaltol, salt, white sugar, starch, spice, the sapidity nucleotide disodium, vitamin, preservative and antioxidant are uniformly mixed, seasoning is obtained.The high soup condiment of the present invention is full of nutrition, has nourishing function.
Description
Technical field
The present invention relates to a kind of preparation methods for making the nutrient condiments of soup-stock, belong to flavouring technical field.
Background technology
Soup-stock is common a kind of auxiliary material in culinary art, chicken soup is typically referred in the past, by long-time infusion, soup
Leave, when for cooking other dish, in gastronomical process replace water, be added in dish or soup, in order to carry it is fresh,
Make flavor enhanced strongly fragrant.
There are many way of soup-stock, have meat or fish to be always or usually as specified, and mainly have chicken soup-stock, pig soup-stock, Niu Gaotang, fish soup-stock, vegetables soup-stock etc..
But when being prepared using conventional method, it is time-consuming and laborious to be easy to cause manufacturing process, and samples and be easy by cook's experience
Influence, make taste be not easy to grasp.
CN102362656A provides a kind of Chinese black mushroom soup stock seasoning powder, it is made of the raw material including following parts by weight：It is fragrant
Mushroom powder：2-10 parts, compound seasoner：2-6 parts, mushroom alcohol：0.1-5 parts；Compound seasoner is by including that following components mix：
Salt, sugar and monosodium glutamate.CN1602738A is related to a kind of yeast extract, can optimally enhance all soup-stock flavors, increase simultaneously
The intrinsic thick and heavy and mixing flavor of strong soup-stock, to be substantially improved its delicious flavor for being but not necessarily to destroy all soup-stock.Especially
It is when molecular weight is 10,000 or the peptide composition of bigger accounts for yeast extract at least 10%, and when molecular weight is 2,000 or smaller
Peptide composition when accounting for yeast extract at least 55%, obtain this yeast extract.But above-mentioned high soup condiment have delicate flavour and
The bad problem of mouthfeel.
Accordingly, it is desirable to provide a kind of delicious, nutrition, making and high soup condiment easy to use.
Invention content
The purpose of the present invention is：It provides a kind of delicious it is necessary to have soup-stock taste and seek for making the seasoning of soup-stock
Abundant advantage is supported, technical solution is as follows：
A kind of preparation method for making the nutrient condiments of soup-stock includes the following steps：
1st step takes 40~60 parts of bolete, 10~20 parts of mushroom, 10~20 parts of crab to be uniformly mixed by weight
Afterwards, it shreds, adds 200~400 parts of water, sterilize, it is cooling, it is that 2~6% inoculation bafillus natto bacterium are outstanding by percent by volume
Liquid carries out shaker fermentation, sterilizes after fermentation, obtains zymotic fluid；
2nd step, in the zymotic fluid that the 1st step obtains be added aspergillus oryzae A100-8 kind koji fermentations, after sterilize, centrifuging and taking
High fermentation liquid concentrates, dry, and powdery flavouring base material is made；
3rd step takes 4~6 parts of sea cucumber, is cut into small pieces, dry after cooking, then is ground up, sieved, and obtains sea cucumber powder；
4th step, by weight, by 10~20 parts of powdery flavouring base material, 1~2 part of sea cucumber powder, sodium glutamate 2~4
Part, 1~2 part of L-cysteine hydrochloride, 1~2 part of glycine, 1~2 part of l-Alanine, 2~4 parts of soybean protein isolate, konjaku
1~2 part of powder, 1~3 part of algin, 2~4 parts of gluco-manno sugar, 1~2 part of sodium polyphosphate, 2~4 parts of ginger juice, ethylmaltol 2
~4 parts, 5~10 parts of salt, 3~5 parts of white sugar, 3~6 parts of starch, 1~4 part of spice, 2~4 parts of the sapidity nucleotide disodium, dimension
0.2~0.4 part of raw 0.1~0.2 part of element, 0.01~0.03 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
In 1st step, fermentation temperature is 38~46 DEG C, 56~60h of fermentation time；Natto bud in the bacteria suspension
Spore bacillus content is 106~107CFU/mL。
In 2nd step, the temperature of fermentation is 30~35 DEG C, 1.0~1.5h of fermentation time.
In 2nd step, addition mass percent 2~4% of the aspergillus oryzae A100-8 kojis in zymotic fluid.
In 3rd step, 110~120 DEG C of drying temperature, 4~6 hours drying times.
In 3rd step, sieving is sieved using 400 mesh.
In addition, the non-limiting example of the vitamin, antioxidant in the present invention include biotin, carnitine, Co-Q10,
Choline, folic acid, inositol, lycopene, lutein, astaxanthin, luteole, vitamin A (beta carotene, carotenoid,
Retinol, retinyl acetate, retinyl palmitate), vitamin B1 (thiamines), vitamin B12 (cobalamin, cyanocobalamin
Element, cobamamide (dibencozide), Hydroxycobalamin, methyl cobalamin), vitamin B2 (riboflavin), vitamin B3 (cigarette
Acid, niacinamide), vitamin B5 (pantothenic acid, sodium pantothenate, calcium pantothenate, pantethine), vitamin B6 (Benadon, pyridoxal, phosphorus
Acid -5- pyridoxals ester, pyridoxamine), vitamin C (ascorbic acid, ascorbate), vitamin D (Vitamin D3, calciferol
Alcohol), vitamin E (tocopherol, tocotrienol) and vitamin K (phylloquinone, phtyomenadione, menadione).
Preservative in the present invention can be optionally included in the non-limiting of the preservative in the preparation compositions of the present invention
Example includes：Acetic acid, citric acid, benzoic acid, sorbic acid, sulfur dioxide, Potassium Benzoate, potassium sorbate, sodium benzoate, sorb
Sour sodium, calcium benzoate, calcium sorbate, sodium citrate, potassium citrate, calgon, nitrite, sulphite, etc..
Advantageous effect
The high soup condiment Protein Index of the present invention can reach 30% or more, it is possible to provide a large amount of protein, polypeptide and ammonia
Base sour component, it is full of nutrition, there is nourishing function.Using two sections of aspergillus oryzae fermentations, can specific activity yeast generate it is better
The effect of fresh adding, while the content of protein can be improved；Fragrance and delicious journey are improved by adding soybean protein isolate
Degree；In addition, sea cucumber is cooked by the way of cooking, the substances such as the colloid in sea cucumber can be retained, helped to improve
The uniformity of soup, while delicious degree can be improved.
Specific implementation mode
Embodiment 1
1st step takes 40 parts of bolete, 10 parts of mushroom, 10 parts of crab after mixing by weight, chopping, then adds
Enter 200 parts of water, sterilizes, it is cooling, it is that 2% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 38 DEG C, fermentation time 56h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
Aspergillus oryzae A100-8 kind koji fermentations, aspergillus oryzae A100-8 kojis is added in 2nd step in the zymotic fluid that the 1st step obtains
Addition mass percent 2% in zymotic fluid, the temperature of fermentation are 30 DEG C, fermentation time 1.0h, after sterilize, centrifuge
High fermentation liquid is taken to concentrate, it is dry, powdery flavouring base material is made；
3rd step takes 4 parts of sea cucumber, is cut into small pieces, dry after cooking, 110 DEG C of drying temperature, 4 hours drying times, then grinds
Honed 400 mesh sieve, obtains sea cucumber powder；
4th step, by weight, by 10 parts of powdery flavouring base material, 1 part of sea cucumber powder, 2 parts of sodium glutamate, half Guang ammonia of L-
1 part of acid hydrochloride, 1 part of glycine, 1 part of l-Alanine, 2 parts of soybean protein isolate, 1 part of konjaku flour, 1 part of algin, grape are sweet
Dew sugar 2 parts, 1 part of sodium polyphosphate, 2 parts of ginger juice, 2 parts of ethylmaltol, 5 parts of salt, 3 parts of white sugar, 3 parts of starch, 1 part of spice,
0.2 part of 2 parts of the sapidity nucleotide disodium, 0.1 part of vitamin, 0.01 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Embodiment 2
1st step takes 60 parts of bolete, 20 parts of mushroom, 20 parts of crab after mixing by weight, chopping, then adds
Enter 400 parts of water, sterilizes, it is cooling, it is that 6% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 46 DEG C, fermentation time 60h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
Aspergillus oryzae A100-8 kind koji fermentations, aspergillus oryzae A100-8 kojis is added in 2nd step in the zymotic fluid that the 1st step obtains
Addition mass percent 4% in zymotic fluid, the temperature of fermentation are 35 DEG C, fermentation time 1.5h, after sterilize, centrifuge
High fermentation liquid is taken to concentrate, it is dry, powdery flavouring base material is made；
3rd step takes 6 parts of sea cucumber, is cut into small pieces, dry after cooking, 120 DEG C of drying temperature, 6 hours drying times, then grinds
Honed 400 mesh sieve, obtains sea cucumber powder；
4th step, by weight, by 20 parts of powdery flavouring base material, 2 parts of sea cucumber powder, 4 parts of sodium glutamate, half Guang ammonia of L-
2 parts of acid hydrochloride, 2 parts of glycine, 2 parts of l-Alanine, 4 parts of soybean protein isolate, 2 parts of konjaku flour, 3 parts of algin, grape are sweet
Dew sugar 4 parts, 2 parts of sodium polyphosphate, 4 parts of ginger juice, 4 parts of ethylmaltol, 10 parts of salt, 5 parts of white sugar, 6 parts of starch, 4 parts of spice,
0.4 part of 4 parts of the sapidity nucleotide disodium, 0.2 part of vitamin, 0.03 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Embodiment 3
1st step takes 50 parts of bolete, 15 parts of mushroom, 15 parts of crab after mixing by weight, chopping, then adds
Enter 300 parts of water, sterilizes, it is cooling, it is that 5% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 40 DEG C, fermentation time 58h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
Aspergillus oryzae A100-8 kind koji fermentations, aspergillus oryzae A100-8 kojis is added in 2nd step in the zymotic fluid that the 1st step obtains
Addition mass percent 3% in zymotic fluid, the temperature of fermentation are 32 DEG C, fermentation time 1.2h, after sterilize, centrifuge
High fermentation liquid is taken to concentrate, it is dry, powdery flavouring base material is made；
3rd step takes 5 parts of sea cucumber, is cut into small pieces, dry after cooking, 115 DEG C of drying temperature, 5 hours drying times, then grinds
Honed 400 mesh sieve, obtains sea cucumber powder；
4th step, by weight, by 15 parts of powdery flavouring base material, 1 part of sea cucumber powder, 3 parts of sodium glutamate, half Guang ammonia of L-
1 part of acid hydrochloride, 2 parts of glycine, 2 parts of l-Alanine, 3 parts of soybean protein isolate, 2 parts of konjaku flour, 2 parts of algin, grape are sweet
Dew sugar 3 parts, 2 parts of sodium polyphosphate, 3 parts of ginger juice, 3 parts of ethylmaltol, 8 parts of salt, 4 parts of white sugar, 5 parts of starch, 2 parts of spice,
0.3 part of 3 parts of the sapidity nucleotide disodium, 0.1 part of vitamin, 0.02 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Reference examples 1
With embodiment 3 difference lies in：Aspergillus oryzae is not used in 2nd step, but uses active dry yeasr powder.
1st step takes 50 parts of bolete, 15 parts of mushroom, 15 parts of crab after mixing by weight, chopping, then adds
Enter 300 parts of water, sterilizes, it is cooling, it is that 5% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 40 DEG C, fermentation time 58h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
2nd step, is added active dry yeasr powder kind koji fermentation in the zymotic fluid that the 1st step obtains, and active dry yeasr powder koji is being sent out
Addition mass percent 3% in zymotic fluid, the temperature of fermentation are 32 DEG C, fermentation time 1.2h, after sterilize, in centrifuging and taking
Layer zymotic fluid concentration, it is dry, powdery flavouring base material is made；
3rd step takes 5 parts of sea cucumber, is cut into small pieces, dry after cooking, 115 DEG C of drying temperature, 5 hours drying times, then grinds
Honed 400 mesh sieve, obtains sea cucumber powder；
4th step, by weight, by 15 parts of powdery flavouring base material, 1 part of sea cucumber powder, 3 parts of sodium glutamate, half Guang ammonia of L-
1 part of acid hydrochloride, 2 parts of glycine, 2 parts of l-Alanine, 3 parts of soybean protein isolate, 2 parts of konjaku flour, 2 parts of algin, grape are sweet
Dew sugar 3 parts, 2 parts of sodium polyphosphate, 3 parts of ginger juice, 3 parts of ethylmaltol, 8 parts of salt, 4 parts of white sugar, 5 parts of starch, 2 parts of spice,
0.3 part of 3 parts of the sapidity nucleotide disodium, 0.1 part of vitamin, 0.02 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Reference examples 2
With embodiment 3 difference lies in：Soybean protein isolate is not added in 4th step.
1st step takes 50 parts of bolete, 15 parts of mushroom, 15 parts of crab after mixing by weight, chopping, then adds
Enter 300 parts of water, sterilizes, it is cooling, it is that 5% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 40 DEG C, fermentation time 58h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
Aspergillus oryzae A100-8 kind koji fermentations, aspergillus oryzae A100-8 kojis is added in 2nd step in the zymotic fluid that the 1st step obtains
Addition mass percent 3% in zymotic fluid, the temperature of fermentation are 32 DEG C, fermentation time 1.2h, after sterilize, centrifuge
High fermentation liquid is taken to concentrate, it is dry, powdery flavouring base material is made；
3rd step takes 5 parts of sea cucumber, is cut into small pieces, dry after cooking, 115 DEG C of drying temperature, 5 hours drying times, then grinds
Honed 400 mesh sieve, obtains sea cucumber powder；
4th step, by weight, by 15 parts of powdery flavouring base material, 1 part of sea cucumber powder, 3 parts of sodium glutamate, half Guang ammonia of L-
1 part of acid hydrochloride, 2 parts of glycine, 2 parts of l-Alanine, 2 parts of konjaku flour, 2 parts of algin, gluco-manno sugared 3 parts, sodium polyphosphate 2
Part, 3 parts of ginger juice, 3 parts of ethylmaltol, 8 parts of salt, 4 parts of white sugar, 5 parts of starch, 2 parts of spice, 3 parts of the sapidity nucleotide disodium,
0.3 part of 0.1 part of vitamin, 0.02 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Reference examples 3
With embodiment 3 difference lies in：Sodium polyphosphate is not added in 4th step.
1st step takes 50 parts of bolete, 15 parts of mushroom, 15 parts of crab after mixing by weight, chopping, then adds
Enter 300 parts of water, sterilizes, it is cooling, it is that 5% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 40 DEG C, fermentation time 58h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
Aspergillus oryzae A100-8 kind koji fermentations, aspergillus oryzae A100-8 kojis is added in 2nd step in the zymotic fluid that the 1st step obtains
Addition mass percent 3% in zymotic fluid, the temperature of fermentation are 32 DEG C, fermentation time 1.2h, after sterilize, centrifuge
High fermentation liquid is taken to concentrate, it is dry, powdery flavouring base material is made；
3rd step takes 5 parts of sea cucumber, is cut into small pieces, dry after cooking, 115 DEG C of drying temperature, 5 hours drying times, then grinds
Honed 400 mesh sieve, obtains sea cucumber powder；
4th step, by weight, by 15 parts of powdery flavouring base material, 1 part of sea cucumber powder, 3 parts of sodium glutamate, half Guang ammonia of L-
1 part of acid hydrochloride, 2 parts of glycine, 2 parts of l-Alanine, 3 parts of soybean protein isolate, 2 parts of konjaku flour, 2 parts of algin, grape are sweet
3 parts of dew sugar, 3 parts of ginger juice, 3 parts of ethylmaltol, 8 parts of salt, 4 parts of white sugar, 5 parts of starch, 2 parts of spice, flavour nucleotide two
0.3 part of 3 parts of sodium, 0.1 part of vitamin, 0.02 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Reference examples 4
With embodiment 3 difference lies in：Sea cucumber is cooked by the way of cooked.
1st step takes 50 parts of bolete, 15 parts of mushroom, 15 parts of crab after mixing by weight, chopping, then adds
Enter 300 parts of water, sterilizes, it is cooling, it is that 5% inoculation bafillus natto bacteria suspension carries out shaker fermentation, fermentation by percent by volume
Temperature is 40 DEG C, fermentation time 58h；Bafillus natto content is 10 in the bacteria suspension6~107CFU/mL, after fermentation
Sterilizing, obtains zymotic fluid；
Aspergillus oryzae A100-8 kind koji fermentations, aspergillus oryzae A100-8 kojis is added in 2nd step in the zymotic fluid that the 1st step obtains
Addition mass percent 3% in zymotic fluid, the temperature of fermentation are 32 DEG C, fermentation time 1.2h, after sterilize, centrifuge
High fermentation liquid is taken to concentrate, it is dry, powdery flavouring base material is made；
3rd step takes 5 parts of sea cucumber, is cut into small pieces, and the ripe rear taking-up drying of 150 parts of boilings is added, and 115 DEG C of drying temperature is dry
5 hours time, then ground 400 mesh sieve, obtain sea cucumber powder；
4th step, by weight, by 15 parts of powdery flavouring base material, 1 part of sea cucumber powder, 3 parts of sodium glutamate, half Guang ammonia of L-
1 part of acid hydrochloride, 2 parts of glycine, 2 parts of l-Alanine, 3 parts of soybean protein isolate, 2 parts of konjaku flour, 2 parts of algin, grape are sweet
Dew sugar 3 parts, 2 parts of sodium polyphosphate, 3 parts of ginger juice, 3 parts of ethylmaltol, 8 parts of salt, 4 parts of white sugar, 5 parts of starch, 2 parts of spice,
0.3 part of 3 parts of the sapidity nucleotide disodium, 0.1 part of vitamin, 0.02 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
Each 2g of product for weighing above example and reference examples, is dissolved in 100ml warm water and stirring evenly respectively, invites 10
Sensory evaluation person carries out organoleptic analysis and marking (preference marking to 2% sample solution and comparative example solution：It is >=8.5 points, high
Soup flavor is apparent, and mellow in taste is delicious, and give off a strong fragrance nature；＜ 8.5 divides, and fragrance is unnatural, and mouthfeel is not abundant enough), sense organ is commented
Valence result is as follows：
| Color and luster | Smell | Mouthfeel | Protein content（Mass percent） | |
| Embodiment 1 | It is light yellow, it is slightly muddy | 8.4 giving off a strong fragrance | 8.1 delicious flavours are mellow | 30.5% |
| Embodiment 2 | It is light yellow, it is slightly muddy | 8.2 giving off a strong fragrance | 8.0 delicious flavours are mellow | 30.2% |
| Embodiment 3 | It is light yellow, it is slightly muddy | 8.8 giving off a strong fragrance | 8.5 delicious flavours are mellow | 32.1% |
| Reference examples 1 | It is light yellow, it is slightly muddy | 7.5 common fragrance | 7.5 delicious degrees are general | 29.9% |
| Reference examples 2 | It is light yellow, it is slightly muddy | 7.4 common fragrance | 7.3 delicious degrees are general | 30.1% |
| Reference examples 3 | It is light yellow, it is muddy | 7.3 common fragrance | 7.2 delicious degrees are general | 31.8% |
| Reference examples 4 | It is light yellow, it is muddy | 7.7 common fragrance | 7.5 delicious degrees are general | 28.1% |
As can be seen from the table, high soup condiment Protein Index of the invention can reach 30% or more, it is possible to provide a large amount of
Protein, polypeptide and aminoacid ingredient, it is full of nutrition, there is nourishing function.In addition, embodiment 3 is for reference examples 1,
Using two sections of aspergillus oryzae fermentations, can specific activity yeast generate the effect of better fresh adding, while protein can be improved
Content；Embodiment 3 improves fragrance and delicious degree for reference examples 2, by adding soybean protein isolate；Implement
Example 3 adds sodium polyphosphate for reference examples 3, helps to improve the uniformity of soup；Embodiment 3 is relative to control
It is for example 4, sea cucumber is cooked by the way of cooking, the substances such as the colloid in sea cucumber can be retained, helped to improve
The uniformity of soup, while delicious degree can be improved.
Claims (6)
1. a kind of preparation method for making the nutrient condiments of soup-stock, which is characterized in that include the following steps：
1st step takes 40~60 parts of bolete, 10~20 parts of mushroom, 10~20 parts of crab after mixing by weight,
Chopping, adds 200~400 parts of water, sterilizes, cooling, is 2~6% inoculation bafillus natto bacteria suspensions by percent by volume
Shaker fermentation is carried out, sterilizes after fermentation, obtains zymotic fluid；
2nd step, in the zymotic fluid that the 1st step obtains be added aspergillus oryzae A100-8 kind koji fermentations, after sterilize, centrifuging and taking upper layer
Zymotic fluid concentrates, dry, and powdery flavouring base material is made；
3rd step takes 4~6 parts of sea cucumber, is cut into small pieces, dry after cooking, then is ground up, sieved, and obtains sea cucumber powder；
4th step, by weight, by 10~20 parts of powdery flavouring base material, 1~2 part of sea cucumber powder, 2~4 parts of sodium glutamate, L-
1~2 part of cysteine hydrochloride, 1~2 part of glycine, 1~2 part of l-Alanine, 2~4 parts of soybean protein isolate, konjaku flour 1~
2 parts, 1~3 part of algin, 2~4 parts of glucomannans, 1~2 part of sodium polyphosphate, 2~4 parts of ginger juice, 2~4 parts of ethylmaltol,
5~10 parts of salt, 3~5 parts of white sugar, 3~6 parts of starch, 1~4 part of spice, 2~4 parts of the sapidity nucleotide disodium, vitamin 0.1
0.2~0.4 part of~0.2 part, 0.01~0.03 part of preservative and antioxidant are uniformly mixed, and obtain seasoning.
2. the preparation method according to claim 1 for making the nutrient condiments of soup-stock, it is characterised in that：Described
In 1st step, fermentation temperature is 38~46 DEG C, 56~60h of fermentation time；Bafillus natto content is 106 in the bacteria suspension
~107CFU/mL.
3. the preparation method according to claim 1 for making the nutrient condiments of soup-stock, it is characterised in that：Described
In 2nd step, the temperature of fermentation is 30~35 DEG C, 1.0~1.5h of fermentation time.
4. the preparation method according to claim 1 for making the nutrient condiments of soup-stock, it is characterised in that：Described
In 2nd step, addition mass percent 2~4% of the aspergillus oryzae A100-8 kojis in zymotic fluid.
5. the preparation method according to claim 1 for making the nutrient condiments of soup-stock, it is characterised in that：Described
In 3rd step, 110~120 DEG C of drying temperature, 4~6 hours drying times.
6. the preparation method according to claim 1 for making the nutrient condiments of soup-stock, it is characterised in that：Described
In 3rd step, sieving is sieved using 400 mesh.
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| CN110584050B (en) * | 2019-09-05 | 2023-04-07 | 浙江百珍堂食品有限公司 | Fermentation preparation process of natural broth clear juice for cooking |
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| CN111758953A (en) * | 2020-07-11 | 2020-10-13 | 广州味滋美食品有限公司 | Composite seasoning sauce containing sequoia extract and preparation method thereof |
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